SPINACH SOUFFLE' RICOTTA PIE

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Spinach Souffle' Ricotta Pie image

The combination of the creamy spinach souffle and ricotta really make this a rich and wonderful tasting pie for brunch or a light evening meal.

Provided by Daily Inspiration S

Categories     Breakfast Casseroles

Time 1h5m

Number Of Ingredients 7

1 pkg 12-oz. pkg. stouffer's spinach souffle, thawed
1 15-oz. container ricotta cheese
1/2 c parmesan cheese, finely shredded (2 oz)
1/4 tsp nutmeg
1/4 tsp freshly ground black pepper
1/2 tsp jarred minced garlic
1 9-inch unbaked deep-dish pie shell

Steps:

  • 1. Preheat the oven to 425 degrees F.
  • 2. In a large bowl, combine thawed spinach souffle, ricotta cheese, parmesan cheese, nutmeg, pepper and garlic. Mix well and then spoon into the pie shell, spreading top evenly.
  • 3. Place pie shell on a baking sheet and bake in a preheated oven for 30 minutes. Let the pie stand 10 minutes before serving. Serve warm.

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